| Prep: 20 mins | Cook: 2 hrs – 2 hrs 30 mins | Difficulty: Moderate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 1050 | 60g | 22g | 70g |
| sugars | fibre | protein | salt |
| 20g | 2g | 40g | 3g |
Why I Love Japanese Braised Pork Belly Rice Bowl
Each recipe is a journey, tied not just to the physical act of cooking and eating, but also the emotional significance it holds to the cook. This is particularly salient for me when I cook the Japanese delicacy, Braised Pork Belly Rice Bowl. This dish is a culinary play where disparate flavors rise to a synchronic ballet – much like the dance forms I teach. The carousel of savory pork belly, aromatic spices, and subtly sweet mirin creates an enchanting flavor profile that bridges my Hispano-Caribbean roots with the far east. It’s this flavorful unity that makes me love this recipe so dearly.
Unraveling a Japanese Classic
The Braised Pork Belly Rice Bowl is a blend of bold and delicate flavors, whispered into the ingredients over hours of slow and attentive cooking. This recipe reminds me of the advice given by the great Chef Nobu Matsuhisa – “fall in love with your food”. Living in Miami, my dishes often bear the hallmark of Cuban and Spanish cuisines – think hearty tapas and fruity cocktails. However, Chef Nobu’s philosophy inspired me to step outside my culinary comfort zone and explore the depths of Japanese cuisine.
On the Same Table
This dish, soaked in tradition, is not so different from some Cuban dishes I grew up with. It’s akin to the Cuban ‘Ropa Vieja’, with the main protein stewed in a savory sauce. The motherly care you wrap the pork belly with while letting it braise, and the gentle stir of the rice reminiscent of the meticulous preparation of Spanish Paella, these elements link this recipe with my Hispanic roots.
As a standalone dish, the Braised Pork Belly Rice Bowl is wholesome and heartily filling. But the beauty of food is that it is not confined to a plate. This bowl could easily pair with a side of Garlic Bread – a Spanish favorite. Or if you’re in for a tropical detour, a refreshing Mojito, the quintessential Cuban cocktail, could be the perfect companion to your Japanese feast. This subtle cross-cultural blend harmonizes beautifully on the palate.
So, even though each recipe might take us on a distinct journey, ultimately all roads lead home. This Braised Pork Belly Rice Bowl, so full of history and flavor holds a special place in my kitchen, and I hope, it resonates with you in your culinary adventures too.
What You’ll Need
Method
Step One
Start by heating the 2 tablespoons of vegetable oil in a large pot over medium heat. Once the oil is hot, add the pork belly. Cook each side of the pork belly until it’s nicely browned, this should take about 5 minutes on each side.
Step Two
Once the pork belly is browned, add the minced garlic and grated ginger to the pot. Stir and cook these until they are fragrant, about another 2 minutes.
Step Three
Next, place the browned pork belly in a bowl and set it aside. With the pot still on medium heat, deglaze it with the 1 cup of sake, making sure to scrape up all the browned bits from the bottom of the pot. Let the sake cook for about 1-2 minutes.
Step Four
Now, add the 1 cup of soy sauce, 1 cup of mirin, and 1 cup of brown sugar to the pot. Stir this mixture until the sugar is fully dissolved. Then, return the pork belly back to the pot, adding in the 2 cups of water. The liquid should fully or at least almost fully cover the pork belly.
Step Five
Cover the pot and reduce the heat to low. Let the pork belly simmer in this mixture for about 2 hours, or until it becomes tender.
Step Six
While the pork belly is simmering, you can prepare your rice and eggs. Cook the rice according to package instructions and hard boil the eggs if you choose to include them.
Step Seven
After 2 hours, the pork belly should be tender. Carefully remove it from the pot and set it aside. Increase the heat to high and let the sauce reduce for about 10-15 minutes, or until thickened.
Step Eight
To serve, place a scoop of rice in a bowl. Slice the pork belly and place it on top of the rice. Drizzle the reduced sauce over the pork belly and rice. Garnish with chopped green onions and black sesame seeds. You can also slice the boiled eggs and place them alongside the pork belly if desired. Enjoy!
